ZINFANDEL SPAGHETTI RECIPE
This Zinfandel spaghetti recipe is an absolute revelation – surprisingly simple, yet packed to the brim with bold, delicious flavors.The Zinfandel creates a sauce that's both fruity and a bit peppery. Mustard greens add a pleasant bitterness, a sprinkle of Parmesan ties it all together, and a touch of red pepper flakes gives it a cozy warmth.Adapted from Michael Chiarello's Bottega Cookbook
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Servings: 4 servings
Ingredients
- 2 large bunches mustard greens, washed and tough stems removed
- 1 pound spaghetti
- 1 teaspoon kosher salt, plus more for salting pasta water
- 1 750 ml bottle Zinfandel wine, or other dry red wine
- 1 tablespoon granulated sugar
- 1/3 cup olive oil
- 4 cloves garlic, sliced
- 1 teaspoon red chile flakes
- grated Parmesan cheese, for serving (optional)
Instructions
- Bring a large pot of heavily salted (about 2 tablespoons) water to a boil. Add the 2 bunches mustard greens and cook until just wilted (about 1 minute). Transfer with kitchen tongs to a baking sheet and spread into a single layer to cool. Chop into bite-sized pieces and set aside.
- Return water in the pot to a boil, add the 1 pound spaghetti. Cook 4 minutes (pasta will not be cooked all the way, it will finish cooking in the wine). Reserve 1 cup of pasta water. Drain pasta through a colander and return empty pot to stove.
- Add the bottle of wine and 1 tablespoon sugar to pot, bring to a boil and reduce by half, about 8 to 10 minutes. Add the pasta and gently stir with tongs to break apart the strands. Boil over high heat until most of the liquid is absorbed and pasta is al dente, about another 2-3 minutes.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and season with 1 teaspoon salt. Add the mustard greens and 1 teaspoon pepper flakes. Cook, stirring occasionally until greens are coated in oil and garlic is golden. Add half of the reserved water and stir to combine.
- Add mustard greens mixture to the pasta and toss gently. Add more of the pasta water if spaghetti is too dry. Serve with cheese and more red chile flakes, if desired.
Notes
- The greens: If you aren't a fan of mustard greens, swap for rapini, kale, or collard greens.
- Serving suggestions: I love serving this with a simple arugula salad dressed with a squeeze of lemon, a sprinkle of salt and pepper and good olive oil.
- The wine: Don't be afraid to use an everyday Zinfandel that you enjoy drinking – if it's good enough for sipping, it's good enough for your sauce.
- Cheese: Don't skip the Parmesan! A generous dusting brings all the flavors together.